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This might make more sense in the Japanese knife society thread, but what about discussing the historical and functional differences between the profile styles of knife... I know one or two guys who thought a Sakimaru Takobiki looked awesome, but never used it, or conversely were warned off buying a kiritsuke but loved only having to have one knife out during service.

I'm sure if you talk about Japanese attitudes about patina you would have lots of other stories about things you might not have initially expected to see in the habits of Japanese chefs.

Sharpening, repair, and re-profiling tips (including the first three inches or so) of single bevels please. With emphasis on yanagiba. Most of my very old yanagi tips and every other old yanagi I see could use some TLC in the tip area. I rarely see heavily used yanagi over a few years old with tip profiles that look original (including my own).